A cream puff is a cream puff or a Windbeutel, a Profiterole, a choux à la crème

It’s been raining for days, almost seems like early fall outside, even though it’s the middle of summer.
So every time it get’s rainy and cold outside my craving goes to heavy stuff. Savory food like meat and sauce and potatoes. And the sweet tooth asks for heavy cream. But it’s still summer! So I made a compromise and made my first cream puffs ever.

They are so light and fluffy like a cloud melting on your tongue, filled with sugary creamy goodness…
I always thought to making these would be hard. I mean, how can you bake something that raises up in the oven that a forms a hole?
The answer after I tried it is, yes you can! And it’s so easy that I asked myself why haven’t I tried this before? I missed cream puffs for so many years, because I couldn’t eat them. Now I am in heaven!

I substituted the butter in the cream puffs with lactose free margarine. And for the filling I made a Vanilla pastry cream with soy milk instead of milk and using margarine again.

Since a cream puff filling should be really milky creamy I used some lactose free cow milk whip cream which you can buy here in Germany in almost every grocery store.

It turns out, that all you have to do to make them is, whisk , whisk and whisk till your arm hurts, but it’s totally worth it.

Preheat the oven to 400 degrees Fahrenheit (200 Celsius)

For the batter you need: (makes about two dozen mini cream puffs)

1 cup water (250ml)

1/2 cup butter or lactose free margarine (115 gr.)

1/4 teaspoon salt

1 cup flour (120gr)

4 eggs

Mix the flour with salt. Bring water and butter to boil. When the butter is melted you dump the flour all at once in the boiling water. Stir and cook till it forms a ball and doesn’t fall apart. Transfer the dough to a bowl and add always only one egg and mix it in, still beating with a wooden spoon, completely before you do the next egg.

Now you can either use a pastry bag with a round tip or just a tea- or tablespoon. I used the spoon. And make little rounds of dough on the baking sheet with parchment paper, separated from each other about one inch (2,5cm).

It takes the mini ones I made about 17 Minutes. They should be all puffy and golden brown.

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